The Culinary Life

Amanda and Jake are our newest faculty additions to SICE. We sat down with them to discuss their new roles and the impact of microbreweries on our communities. Learn more at grcc.edu/sice.

Chef Gilles, baking and pastry instructor at the SICE, elaborates on rulemaking for one of the most prestigious culinary competitions for chefs. Learn more at grcc.edu/sice.

We talked to Sarah, a restaurant management students, who serves in the capacity of student representative on SICE's industry advisory committee. Learn more at grcc.edu/sice.

John Allaben, a SICE culinary student, shares his experience about interning at Daniel, a coveted two-star Michelin restaurant in Manhattan owned by renowned Chef Daniel Boulud. Learn more at grcc.edu/sice.

The Relational Beverage Fundraiser is a unique five-course coffee, wine, and beer pairing experience to help raise student scholarships. Learn more at grcc.edu/sice.

John Stewart, who formerly worked for New Holland Brewing Company and Perrin Brewing Company, sits down with Dr. A to talk about his new role at GRCC as Faculty for the brewing program. In September 2016, GRCC’s Secchia Institute for Culinary Education will open Fountain Hill Brewery, a brewpub that will sell the beer students make in class to the general public. Learn more at grcc.edu/sice.